Chicken Enchiladas with Sour Cream White Sauce

Chicken enchiladas are a classic comfort food that brings together tender chicken, soft tortillas, creamy sauce, and melty cheese for a dish that’s both satisfying and flavorful. This version features a rich sour cream white sauce that makes every bite smooth, tangy, and indulgent without being heavy. Perfect for family dinners, gatherings, or meal prepping for the week, these enchiladas are sure to become a favorite in your kitchen.

This recipe balances flavors and textures perfectly. Shredded chicken provides a hearty base, while the flour tortillas wrap everything together with a soft, tender bite. The sour cream white sauce adds creaminess and a slight tang, complementing the subtle heat of the green chiles. Topped with Monterey Jack cheese and optional fresh cilantro or tomatoes, this dish is both visually appealing and irresistibly delicious.

Why You’ll Love These Enchiladas

These enchiladas are quick, comforting, and versatile. You can prepare the chicken ahead of time, and the sauce comes together in minutes. The dish is also easily customizable — you can adjust the level of spice, add vegetables, or swap cheese varieties to suit your tastes. This is a great option for busy weeknights because it can be assembled in advance and baked right before serving, allowing you to enjoy a homemade meal without rushing.

This recipe is ideal for anyone who loves Tex-Mex flavors but wants a creamy, cheesy alternative to traditional red or green enchilada sauce. It’s perfect for family meals, potlucks, or casual dinner parties.

Ingredients

• 2 cups shredded cooked chicken
• 8 flour tortillas
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1 ½ cups chicken broth
• 1 cup sour cream
• 1 (4 oz) can diced green chiles
• 2 cups shredded Monterey Jack cheese
• ½ cup diced tomatoes (optional, for topping)
• ¼ cup chopped fresh cilantro (optional, for topping)

These ingredients are simple yet deliver incredible flavor. The shredded chicken acts as a hearty filling, while the flour tortillas are soft and pliable. The butter and flour create a roux for the white sauce, which is then enriched with chicken broth and sour cream for a creamy consistency. Green chiles add mild heat and depth, while Monterey Jack cheese provides meltiness and flavor. Optional toppings like fresh tomatoes or cilantro add freshness and color.

Step-by-Step Method

Preheat your oven to 350°F (175°C). Begin by preparing the sour cream white sauce. In a medium saucepan over medium heat, melt the butter until bubbly. Add the flour and whisk continuously for about one minute to form a smooth roux. Gradually pour in the chicken broth while whisking constantly to avoid lumps. Once fully incorporated, bring the mixture to a gentle simmer. Remove from heat and stir in the sour cream and diced green chiles. Taste and adjust seasoning with salt and pepper if needed.

Next, prepare the filling. In a mixing bowl, combine the shredded chicken with about half of the shredded Monterey Jack cheese. Mix well to coat the chicken in a bit of cheese, which will help bind the filling. Set aside the remaining cheese for topping.

Warm the flour tortillas slightly to make them more pliable. You can do this in the microwave for 20–30 seconds or on a dry skillet for a few seconds on each side. This prevents the tortillas from tearing when rolling.

Assemble the enchiladas by spooning a generous amount of the chicken mixture down the center of each tortilla. Roll them tightly and place them seam-side down in a greased 9×13-inch baking dish. Pour the prepared sour cream white sauce evenly over the rolled enchiladas, making sure each one is covered with sauce. Sprinkle the remaining shredded Monterey Jack cheese on top.

Bake in the preheated oven for 20–25 minutes, or until the cheese is melted, bubbly, and lightly golden. Remove from the oven and let the enchiladas sit for 5 minutes before serving. This allows the flavors to meld and the dish to set slightly, making it easier to serve.

Garnish with diced tomatoes and fresh chopped cilantro if desired. Serve warm, paired with a side of Mexican rice, beans, or a simple green salad for a complete meal.

Tips for Perfect Enchiladas

Use cooked chicken that is moist and tender. Rotisserie chicken works wonderfully for convenience. Toast the tortillas slightly before rolling to prevent cracking. For extra flavor, add a pinch of garlic powder or cumin to the sauce. Adjust the amount of green chiles to suit your preferred level of heat. Use freshly shredded Monterey Jack cheese rather than pre-shredded for better melting and texture.

Serving Suggestions

These enchiladas are perfect as a main dish served with rice, beans, or a simple side salad. For a fun presentation, serve them family-style in the baking dish with optional toppings like avocado slices, extra cilantro, or a drizzle of hot sauce. They also make great leftovers — store in an airtight container in the refrigerator for up to three days and reheat in the oven or microwave.

Variations

For a lighter version, use Greek yogurt instead of sour cream in the sauce. Add sautéed onions, bell peppers, or spinach to the chicken mixture for extra vegetables. For a spicier version, include diced jalapeños or use pepper jack cheese instead of Monterey Jack. You can also experiment with corn tortillas for a slightly different texture and flavor.

Frequently Asked Questions

1. Can I use rotisserie chicken? Yes, rotisserie chicken is perfect for this recipe and saves time. Shred it finely for easy rolling.

2. Can I prepare these ahead of time? Absolutely. Assemble the enchiladas, cover with sauce and cheese, and refrigerate until ready to bake. Add 5–10 extra minutes to baking time if baking straight from the fridge.

3. Can I freeze the enchiladas? Yes, assemble and freeze before baking. Thaw overnight in the refrigerator and bake as directed.

4. Can I make this recipe spicier? Add diced jalapeños or use pepper jack cheese for more heat. You can also increase the amount of green chiles.

5. Can I use corn tortillas? Yes, though they are less pliable than flour tortillas. Warm them to prevent cracking while rolling.

6. Can I make it vegetarian? Replace the chicken with sautéed vegetables, beans, or a plant-based protein alternative. Use vegetable broth in the sauce.

7. What cheese works best? Monterey Jack is ideal for its meltability and mild flavor. You can mix with cheddar or pepper jack for variation.

8. Can I double the recipe? Yes, simply double the ingredients and use a larger baking dish. Baking time remains roughly the same.

9. Can I make the sauce ahead of time? Yes, the sour cream white sauce can be made a day in advance. Reheat gently before pouring over the enchiladas.

10. Can I add toppings? Fresh tomatoes, chopped cilantro, avocado slices, sour cream, or a sprinkle of lime juice all enhance the dish.

Print

Conclusion

Chicken Enchiladas with Sour Cream White Sauce are a delicious, creamy, and comforting meal that’s perfect for weeknight dinners, family gatherings, or casual entertaining. The tender chicken, soft tortillas, creamy sauce, and melty cheese create a combination that’s satisfying and irresistible. This dish is versatile, easy to prepare, and can be customized to suit your taste preferences or dietary needs. With a few simple ingredients and straightforward steps, you can create a flavorful Tex-Mex favorite that everyone will love. Serve with your favorite sides and optional fresh toppings for a meal that’s sure to become a family favorite.